Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: Marinade:; 1/2 teaspoon saffron threads; 2 tablespoons warm water; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; Salt and freshly ground black pepper to taste; Tagine:; 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons olive oil; 1 large onion, thinly sliced; 2 carrots, peeled and sliced; 2 potatoes, peeled and cubed; 1 cup green olives, pitted and halved; 1/2 cup dried apricots, chopped; 2 cups chicken broth; 1 teaspoon lemon zest; Cilantro, chopped, for garnish; Almonds, toasted, for garnish

Description

A flavorful and aromatic Moroccan dish featuring tender chicken simmered with vegetables and spices in a traditional tagine pot. This recipe combines sweet and savory notes for an authentic taste of Morocco.

Ingredients

Scale

Marinade:
1/2 teaspoon saffron threads
2 tablespoons warm water
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
Tagine:
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 large onion, thinly sliced
2 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 cup green olives, pitted and halved
1/2 cup dried apricots, chopped
2 cups chicken broth
1 teaspoon lemon zest
Cilantro, chopped, for garnish
Almonds, toasted, for garnish

Instructions

Marinade Preparation:
1. In a small bowl, steep saffron in warm water for 5 minutes. Add olive oil, garlic, ginger, cumin, paprika, coriander, cinnamon, salt, and pepper. Mix well.
2. Place chicken pieces in a bowl, pour marinade over, and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
Tagine Cooking:
1. Heat olive oil in a large tagine or Dutch oven over medium heat. Add onions and sauté until softened, about 5 minutes.
2. Add marinated chicken and brown on all sides, about 5-7 minutes.
3. Stir in carrots, potatoes, olives, and apricots. Pour in chicken broth and bring to a simmer.
4. Cover and cook for 30-40 minutes, or until chicken is cooked through and vegetables are tender. Stir in lemon zest.
5. Garnish with cilantro and toasted almonds before serving. Serve hot with couscous or bread.

Notes

For best results, use a traditional tagine if available for authentic flavor. Adjust spice levels to taste. Leftover tagine can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 45 minutes
Method: Main Course
Cuisine: Moroccan

Nutrition

Calories: 520 kcal
Sugar: 12g
Fat: 28g
Carbohydrates: 35g
Protein: 38g